Old Fashioned Peanut Butter Cookies

When was the last time you had old-fashioned peanut butter cookies? They’re a tried and true crowd-pleaser…just like Grandma used to make!

Old Fashioned Peanut Butter Cookiesd

Old Fashioned Peanut Butter Cookies

Course Dessert
Servings 1 cookie
Calories 100 kcal

Ingredients
  

  • ½ cup vegetable shortening
  • ¾ cup creamy peanut butter
  • cup brown sugar
  • 3 tbsp milk
  • 1 tbsp vanilla
  • 1 egg
  • cup flour
  • ¾ tsp salt
  • ¾ tsp baking soda

Instructions
 

  • Preheat the oven to 375℉.
  • Cream shortening, peanut butter and brown sugar until well combined and fluffy. Add milk, vanilla and egg. Mix just until combined.
  • In a separate bowl, mix flour, salt and baking soda. Add to the creamed mixture and stir to combine.
  • Drop by heaping teaspoonfuls 2 inches apart on an ungreased cookie sheet. Dip a fork in sugar and press lightly twice on one cookie, flattening it slightly to create a crisscross pattern. Repeat for each cookie.
  • Bake for 7-8 minutes until set and just beginning to brown on the edges. Do not overbake, as cookies will continue to cook on the hot cookie sheet after removing them from the oven.
  • Allow cookies to rest on the cookie sheet for 2 minutes and then remove to a cooling rack.
  • Yield: 3 dozen cookies
  • Hack: Store cookies in a tightly sealed container at room temperature for up to 5 days.
  • Hack: Cookies can be frozen for up to 3 months. Place cookies on a cookie sheet lined with parchment paper and place them in the freezer until completely frozen. Remove to a sealable freezer bag and place in a freezer-safe container. To thaw, remove the desired number of cookies from the bag and place them on a paper towel-lined plate. Allow to thaw completely before serving.
Keyword buffet, childrens recipes, cookies, cooking video, dessert, homemade cookies, instructional video, Lily Rose Kindergarten Cook, old fashioned, peanut butter, picnic food, vegetable shortening

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Do you love peanut butter?  Try sesame peanut butter noodles!  They’re spicy, nutritious and super easy to prepare!

Quick and Easy Homemade Bruschetta

Although this easy homemade bruschetta is best known as an appetizer served on toasted bread, it’s also tasty when tossed with pasta, over potatoes, with rice or eggs!

Easy Homemade Bruschetta

Easy Homemade Bruschetta

Course Appetizer
Cuisine Italian
Servings 10 servings
Calories 10 kcal

Ingredients
  

  • 1 pint cherry tomatoes
  • cup fresh basil
  • 4 cloves garlic, minced (4 tsp)
  • 1 tbsp balsamic reduction
  • ½ tsp salt
  • ½ tsp black pepper

Instructions
 

  • Cut the cherry tomatoes into bite-sized pieces (halves or quarters depending on size). Chop the basil.
  • Combine tomatoes, basil, garlic, balsamic reduction, salt and pepper in a bowl.
  • Serve immediately or refrigerate for up to 3 days.
  • Hack: Bruschetta can be frozen for up to 8 months. While the thawed product will differ in texture from the fresh product, it will retain its flavor and is best used in cooked dishes.
Keyword appitizer, bruschetta, buffet, easy, homemade, hors d'oeuvres, Italian cuisine, Italian food, picnic food, vegan, vegetarian

If you have leftover tomatoes that are becoming over-ripe, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to use in recipes at a later date.  No need to core, peel or seed ‘em…just toss ‘em right in.  Run the puree through a mesh colander if you want to remove the seeds.

For more ways to deal with an overabundance of fresh tomatoes during the growing season, click here for advice for saving them for later use!

Suggestion: Although bruschetta is known as an appetizer served on toasted bread, it’s also tasty when tossed with pasta (including this Bruschetta Chicken Pasta), over mashed or baked potatoes, with rice or served with eggs!

Oven Baked Rice Pilaf with Pine Nuts

This oven baked rice pilaf is a versatile side dish, easy to put together and can go right in the oven with a roast, meatloaf or other main entree.

Oven Baked Rice Pilaf

Oven Baked Rice Pilaf

Course Side Dish
Servings 4
Calories 234 kcal

Ingredients
  

  • 1 tbs sesame oil
  • 1 tbs butter
  • ½ cup onion, minced
  • ½ cup carrot, grated
  • 1 cup rice
  • ½ cup pine nuts (optional)
  • 2 cloves garlic, minced (2 tsp)
  • ¼ tsp cumin
  • ¼ tsp coriander
  • ½ tsp paprika
  • ¼ tsp cayenne pepper
  • ¼ tsp black pepper
  • ¼ tsp parsley
  • ¼ tsp thyme
  • ½ tsp salt
  • 1 bay leaf
  • cups chicken stock

Instructions
 

  • Preheat the oven to 350℉.
  • Heat butter and sesame oil in a pan. Add onion and carrot and saute for 3 minutes. Add rice and pine nuts. Continue to saute for 3-5 minutes until onions and carrots are softened.
  • Add garlic, cumin, coriander, paprika, cayenne pepper, black pepper, parsley, thyme and salt. Saute for one minute.
  • Place rice mixture, chicken broth and bay leaf in a 2-quart casserole. Cover and bake for 18 minutes or until no liquid remains in the bottom of the dish.
  • Allow to stand, covered, for 10 minutes. Remove bay leaf and fluff rice before serving.
  • Hack: Frozen or dehydrated onions and carrots can be used in this recipe/
  • Hack: Place serving-size portioned leftovers into freezer bags. Roll to squeeze the air out of the freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator and microwave or heat on the stove.
  • Hack:  Pine nuts can be stored in an airtight container in the refrigerator for 2 months or in the freezer for 6 months.
Keyword baked, buffet, easy, holiday side dish, pilaf, rice, rice side, side dish

Did you know?  There are more than 40,000 varieties of rice!  Check out some more fun facts here!

Suggestion: Use the leftover pine nuts in Roasted Asparagus with Pine Nutsfresh green onion pesto, or this Healthy Vegetable Lasagna with Butternut Bechamel!

Simple Roasted Garlic Spread

The versatility of this simple roasted garlic spread cannot be overstated – simply use it anywhere you desire a creamy, bracing kick of garlic flavor.

Roasted Garlic Spread

Roasted Garlic Spread

Course Condiment
Servings 2 tbsp
Calories 105 kcal

Ingredients
  

  • 1 head garlic
  • 2 tsp olive oil
  • 1 cup cream cheese, softened (1 block or 8 oz.)
  • ¼ tsp black pepper
  • ½ tsp dried chives
  • ½ tsp dried basil
  • ½ tsp dried parsley 
  • ½ tsp fried oregano
  • pinch of salt (to taste)

Instructions
 

  • Preheat the oven to 350℉.
  • Remove the outer skins of the garlic, leaving only the skin that covers the cloves.
  • Cut ¼“ off the top of the garlic bulb so that all the cloves are exposed. Set upright on aluminum foil. Drizzle oil over the bulb, making sure that the tops of all the cloves have been covered. Seal aluminum foil over the bulb.
  • Bake for 40-60 minutes, until the bulb is soft. Remove from the oven and allow to cool.
  • Remove the bulb from the foil, turn it upside down and gently squeeze garlic from the skins into a small bowl.
  • Mix in cream cheese, salt, pepper and spices.
  • Allow to rest for at least one hour while flavors blend. Store leftovers in the refrigerator for up to 5 days.
Keyword appetizer, buffet, condiments, cream cheese, easy, football snacks, garlic spread, hors d'oeuvres, party food, roasted garlic, spread, vegetarian

Did you know?  Garlic has many health benefits!  Check out the facts here!

Suggestion: Try this tasty spread on a freshly made gourmet veggie bagel!

Beefy French Dip Casserole

This French dip casserole is a beefy, cheesy, creamy pasta and mushroom dish that warms the soul. It’s sure to be a hit with the whole family!

French Dip Casserole

French Dip Casserole

Course Main Course
Servings 8
Calories 500 kcal

Ingredients
  

  • 2 olive oil
  • ½ lb stew beef
  • 1 onion, thinly sliced
  • 5 oz mushrooms, sliced
  • 2 cloves garlic, minced (2 tsp)
  • 1 cup water
  • 1 tsp Worcestershire sauce
  • cups heavy cream, divided
  • 1 tsp black pepper
  • 2 tsp prepared horseradish
  • ½ ib angel hair pasta
  • 2 tbsp butter
  • 1 tbsp flour
  • ½ cup sharp cheddar cheese, shredded (2 oz)
  • ½ cup pepper jack cheese, shredded (2 oz)

Instructions
 

  • Heavy olive oil in a large heavy skillet or pan over medium-high heat.
  • Dry stew beef on paper towels and add to hot oil. Brown on all sides and remove from pan.
  • Add onion and mushroom to the pan.  Saute until softened, about 5 minutes.
  • Push ingredients to the sides of the pan to make a well in the center. Add garlic to well and saute until fragrant, about 1 minute.
  • Add beef back to the pan, as well as water and Worcestershire sauce. Bring to simmer, cover and turn heat to low. Simmer for 2½ hours.
  • Remove from heat and allow to cool slightly.
  • Stir in 1 cup cream, pepper, and horseradish.
  • Heat 4 quarts of water to boiling. Add angel hair and cook for 4 minutes or until “al dente”. Drain well but don’t rinse.
  • Toss pasta with beef mixture and pour into an 8-cup covered casserole dish.
  • Melt butter in a small saucepan. Stir in flour and bring to simmer, stirring constantly. Stir in the remaining cream and bring back to a simmer, stirring constantly. Remove from heat and add cheeses, stirring until they are melted.
  • Spread cheese sauce over the top of the beef and pasta mixture. Cover and bake in a preheated 350℉ oven for 20 minutes. Remove cover and bake for 10 minutes or until it reaches an internal temperature of 160℉.
  • Let the casserole rest for 10 minutes before serving.
  • Hack: One 4 oz can of mushrooms can replace the fresh mushrooms in this recipe.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days. Alternately, seal serving-sized portions in freezer-safe containers and store them in the freezer for up to 3 months.
Keyword angel hair, beef dish, casserole, dinner, French dip, horseradish, mushrooms, pasta, stew beef, supper

 

Did you know?  Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!

Suggestion:  Pair this dish with Italian herb focaccia bread!

Easy Cheesy Buffalo Chicken Dip

This easy cheesy buffalo chicken dip is a good solution for leftover chicken! While it’s great with chips, try dipping french fries or making grilled cheese!

Easy Cheesy Buffalo Chicken Dip

Easy Cheesy Buffalo Chicken Dip

Course Appetizer, Snack
Servings 4
Calories 190 kcal

Ingredients
  

  • ½ cup cream cheese (2 oz)
  • ½ cup sour cream
  • 1 tsp sriracha or red pepper sauce (or to taste)
  • 1 cup cooked chicken, shredded

Instructions
 

  • Heat cream cheese and sour cream in a small saucepan over medium until smooth and bubbly. 
  • Stir in chicken and hot sauce.  Continue stirring until the dop is heated through.
  • Serve warm with chips or bread.
  • Hack: Store leftovers in the refrigerator for up to 5 days.
  • Hack: To reheat this dip, microwave in 30-second intervals, stirring at each one, until heated through. Alternately, cover and heat in a 350℉ oven until heat through (about 15 minutes).
Keyword buffalo, buffet, cheesy dip, creamy, creamy dip, easy, fast and easy, football snacks, hot dip, party food, quick and easy, spicy, sriracha, warm dip

It’s safe to say that most people have strong feelings about spicy food.  You either love ’em or you hate ’em.  But did you know that eating spicy foods can benefit your heart health as well as boost your metabolism and control your appetite?  Check it out here!

Suggestion: Serve this with warm naan flatbread or oven-roasted french fries!

Homemade Cranberry Jalapeño Dip

What are you gonna do with that leftover whole berry cranberry sauce?  How about making this sweet-tart-but-with-a-kick cranberry jalapeño dip?

Cranberry Jalapeño Dip

Cranberry Jalapeño Dip

(Courtesy: Penny Jacques)
Course Appetizer, Snack
Servings 2 tbsp
Calories 71 kcal

Ingredients
  

Instructions
 

  • Put cranberry sauce in a colander and shake to remove as much jelly as possible, leaving just the sweetened cranberries.
  • Mix cranberries with cream cheese, sour cream and jalapeno pepper.  Refrigerate for several hours to allow flavors to blend.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days.
Keyword appetizer, buffet, cracker spread, Cranberry, cranberry sauce, cream cheese, dip, football snacks, jalapeno pepper, leftovers, party food, snack, sour cream

Did you know? People call cranberries a superfood for good reason: They have all kinds of health-boosting benefits.

Get the recipe for whole berry cranberry sauce here!

Easy Classic Bread Pudding

Who doesn’t love freshly made easy classic bread pudding? It comes together quickly, can be assembled up to 12 hours in advance and is inexpensive to make.

Easy Classic Bread Pudding

Easy Classic Bread Pudding

Course Dessert
Servings 3
Calories 260 kcal

Ingredients
  

  • 2 cups loosely packed cups sturdy bread, cut into cubes (2-3 slices)
  • 2 tbsp raisins
  • 1 tbsp butter, melted
  • 1 egg, beaten
  • ½ cup milk
  • 3 tbsp sugar
  • ¼ tsp cinnamon
  • ¼ tsp vanilla

Instructions
 

  • Toss bread and raisins in an greased oven-safe 4 cup casserole.
  • In a small bowl, mix butter, egg, milk, sugar, cinnamon and vanilla. Pour over bread and toss to combine.
  • Bake at 350℉ for 20 minutes or until a knife inserted in the center comes out clean (with an internal temp of 160℉)
  • Serve warm or cold.
  • Hack: Any type of sturdy, plain bread can be used for bread pudding. Stale bread works as well but wait at least 30 minutes to bake so the liquid can soften the bread.
  • Hack: Assembled bread pudding can be stored, covered, in the refrigerator for up to 12 hours before baking.
  • Hack: Store leftovers in the refrigerator for up to 5 days or frozen for up to 3 months.
Keyword baked dessert, bread casserole, bread pudding, buffet, day-old bread, dessert, egg casserole, raisins, stale bread, vegetarian

Did you know?  Bread is one of the most widely consumed food in the world and bread pudding evolved as a way to use up the stale scraps.  Check out more fun facts here.

Suggestion:  Drizzle this delicious dessert with some homemade caramel or vanilla dessert sauce!

Sour Cream Horseradish Mashed Potatoes

While these sour cream horseradish mashed potatoes would go well with anything, the zing of horseradish pairs especially well with beef!

Sour Cream Horseradish Mashed Potatoes

Sour Cream Horseradish Mashed Potatoes

Course Side Dish
Servings 1 175

Ingredients
  

  • 1 medium potato, peeled and cut into 1” squares
  • 1 tbsp butter
  • tsp salt
  • tsp black pepper
  • tbsp sour cream
  • 1 tsp prepared horseradish

Instructions
 

  • Place 2" of water in a saucepan and bring to a boil on the stove over high heat.
  • Carefully add potatoes and cook until tender, about 10 minutes. Drain and return to the pot.
  • Add butter, salt and pepper to the pan. Mash potatoes using a hand masher (or mixer if you prefer smoother mashed potatoes).
  • Stir in sour cream and horseradish, adding additional sour cream to obtain desired consistency.
  • Hack: Store leftovers in the refrigerator for up to 5 days.
Keyword buffet, holiday recipe, horseradish, mashed potatoes, side dish, sour cream, vegetarian

Although you probably think of Ireland (or Idaho) when you think of potatoes, it’s believed that the Incans first cultivated them in Peru as far back as 8,000 BC.  Check out a few more potato fun facts here!

Hack:  Use these potatoes in Loaded Shepherd’s Pie to give it an added zing!

Low Carb Broccoli Cheese Fritters

These low-carb broccoli cheese fritters, made with eggs, Parmesan and garlic, make a great snack or side dish! Make a double batch and freeze some for later!

Broccoli Cheese Fritters

Broccoli Cheese Fritters

(Courtesy Amanda Buswell)
Course Snack
Servings 2
Calories 240 kcal

Ingredients
  

  • ½ ib broccoli florets
  • 1 ` egg
  • ¼ cup Parmesan cheese
  • 2 tbsp flour
  • ½ clove garlic, minced (½ tsp)
  • tsp salt
  • tsp black pepper
  • Vegetable oil for frying

Instructions
 

  • Bring a medium-sized pot of salted water to a boil. Add the broccoli florets and cook them just until they are fork-tender, about 5 minutes.
  • Drain the broccoli well, allow to cool and rice in a blender/food processor. Alternately, use a large, sharp knife and cutting board to cut them into very small pieces
  • In a medium-sized bowl, combine the riced/chopped broccoli, egg, Parmesan, flour, and garlic. Season with salt and pepper to taste. Stir until well combined.
  • Place a cast iron or non-stick pan over medium heat until hot. Add the oil and swirl to coat the pan (a non-stick pan needs less oil).
  • Scoop out 2- to 3-tablespoon mounds of the broccoli mixture into the pan, flattening the mounds slightly with a spatula and spacing them about one inch apart.
  • Cook the fritters for 2 to 3 minutes, flip and cook them for an additional 1 to 2 minutes until they’re golden brown and cooked through.
  • If you prefer, fritters can be baked at 425℉ for 10-12 minutes.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
  • Hack: Riced broccoli can be found in the freezer section of your grocery store. Steam according to package instructions.
  • Broccoli Hack: Check the produce department of your local grocery store for pre-cut broccoli florets to avoid having to buy an entire head. If you don't see them, ask a clerk if they're available.
Keyword broccoli, fritter, homemade, low calorie, low carb, ranch salad dressing, snack

 

Did you know?  Broccoli is a nutritional powerhouse!  Check it out here!!

Suggestion: Serve these fritters warm with ranch dressing.

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